Delicious Creamy Almond Milk – With Benefits

After my hugely successful rice milk experiment, it was time to take the next step. Almond milk! Not just any almond milk, but the RAW stuff! You know, old school style like our ancestors who didn’t cook everything…

So I used the recipe below and I ended up with creamy delicious milk. It was so easy to make (no cooking remember?), and…wait, there’s more…again!

As I strained the milk, I recognized the mash that was left. It looked like…almond flour! Once again mass Googling ensues…YES! I can save it and then use it in a trillion different ways. If I’m not adding it to my morning soaked oat bran or making muffins in the next day or two, I just freeze it in small batches in small jars.

Easy, and no waste, I used organic raw almonds. When you buy your almonds, it HAS to say raw. Most are roasted or processed in some fashion. One cup of almonds yielded me about a 1 and 1/2 L of milk, which keeps in my fridge for up to 5 days, and I use what’s left of it in my husband’s soaked oat bran mix (for his genotype almond milk is more beneficial). And I also use it in my Pear Muffin recipe).

RAW Almond Milk

The day before you plan on making the almond milk, get a large glass jar or container and place 1 cup of raw almonds with enough filtered water to generously cover the almonds (tap water doesn’t cut it, and don’t put this in plastic!). Add a splash of apple cider vinegar or lemon juice, a pinch of salt, and let it soak overnight.

The next morning, strain the almonds, and discard the water. Rinse it with more filtered water to ensure you get the apple cider vinegar and salt and old water off.

Place the soaked almonds into a blender jug, and add 3 1/2 cups of fresh, filtered water. Sometimes I add 1 tsp cinnamon, you can also add a vanilla bean or 1/2 tsp real vanilla extract, or a tiny bit of stevia if you’re going to be drinking it straight. Make it different every time!

Turn on the blender and puree for 2 minutes.

Now strain it using a nut milk bag or really fine metal strainer into a large glass jug (something that will make it easy to pour into your glass jar after). The better your strainer the smoother the end product.

You can buy hand made nut milk bags from me. If you’re using the metal strainer, encourage the milk to flow through by using a spoon and try to squeeze all the liquid out.

Pour the strained rice milk into a glass container with a lid and store it in the fridge. Shake the milk before each use.

Take the leftover almond meal and store it for later use or use it right away on salads, cereals, baking…. I like to use the small Bernadin jars for storage in my freezer.

I can’t take credit for this recipe either, I only modified it to suit my tastes and keep it simple but you can get more creative for sure! For the full write up and a printable version, visit Oh She Glows.

About the Expert

Caroline is a Certified Holistic Nutritionist specializing in customized weight loss plans and gut health. In addition to her diploma in Advanced Nutrition Specializing in Sports & Fitness, she is a personal trainer, group fitness and RYS 200 yoga instructor, pre/post natal fitness consultant and Nutritional Microscopist.
She is currently writing 2 books on health and pregnancy. You can email Caroline to book a free 15 minute consultation.